Uncle Lau’s Teochew Recipes

Tan Lee Leng · Lau Chiap Khai

2012-ж. янв. · Heritage Cookbook 3-китеп · Epigram Books

Учкай маалымат

Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012


Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes.

Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author’s family, such as Ho Pung and Sio Bee.

These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai’s daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family’s recipes to Lee Leng in the hopes that she preserve their heritage.

By compiling her father’s recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes.

Uncle Lau’s Teochew Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

Автор жөнүндө

Tan Lee Leng is a Food Consultant, Food Writer, Chef, Food Stylist, Teacher and Potter. She was trained in the art of Teochew Cuisine by her father, Nonya cooking by mother-in-law, and formally trained at the Le Cordon Bleu School in London. She also studied art and pottery at Hammersmith College of Art in London. Lee Leng has written food columns for the Straits Times for seven years. She also writes for travel and women's magazines. She has published and edited several cookbooks, namely, China the Beautiful Cookbook, Sanyo Microwave Cookbook, The Pasta Bible and Kikkoman Special Fragrance Soy Sauce Cookbook. In recent years she has been food consultant to many new and old restaurants, creating new menus, service styles and mainly providing many wonderful recipes. She has also been involved in creating sauces for manufacturers, such as Kikkoman, for whom she created a soy sauce for the Asian kitchen called the Special Fragrance Soy Sauce.